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Thai Green Curry with Tofu
This Thai Green Curry with Tofu is a creamy, aromatic, and flavorful dish that’s perfect for a quick and healthy meal. Packed with fresh vegetables, tofu, and a fragrant green curry paste, it’s a vegan delight that’s ready in under 30 minutes!
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Course:
Main Course
Cuisine:
Thai
Keyword:
Curry
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Calories:
350
kcal
Equipment
Chopping Board
Chef's Knife
Skillet
Medium Saucepan
Ingredients
1
block
14 oz firm tofu, pressed and cubed
2-3
tbsp
green curry paste
1
can
14 oz coconut milk
1
red bell pepper
sliced
1
zucchini
sliced
1
cup
bamboo shoots
1
tbsp
fish sauce
or soy sauce for vegan
1
tbsp
lime juice
1/4
cup
Thai basil leaves
1
tbsp
vegetable oil
Steamed jasmine rice
for serving
Instructions
Prepare the Tofu: Lightly fry tofu cubes in a non-stick pan until golden. Set aside.
Cook the Curry Paste: Heat oil in a pot, add green curry paste, and sauté for 1-2 minutes.
Add Coconut Milk and Vegetables: Pour in coconut milk and add bell peppers, zucchini, and bamboo shoots. Simmer for 5-7 minutes.
Add Tofu and Season: Stir in tofu, fish sauce (or soy sauce), and lime juice. Adjust seasoning to taste.
Garnish and Serve: Stir in Thai basil and serve with steamed jasmine rice.
Notes
Spice Level
: Adjust the amount of curry paste to control the heat.
Vegetable Options
: Add eggplant, broccoli, or snap peas for variety.
Make Ahead
: The curry can be made ahead and reheated. The flavors deepen over time.
Storage
: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
: Freeze in a sealed container for up to 2 months. Thaw and reheat before serving.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
28
g
|
Protein:
12
g
|
Fat:
22
g
|
Saturated Fat:
15
g
|
Sodium:
600
mg
|
Potassium:
500
mg
|
Fiber:
4
g
|
Sugar:
6
g